I’ll warn you in advance, I may be in a mood, I may be writing stream of consciousnesses right now, I may not feel like editing tonight, I may get a bit random. On the other hand, I may not. It’s kind of like roulette. However the outcome is tropical and sunny so I’ll try not to frighten you too much up front, ok? Great.
I always have leftover rice. Always. This situation is primarily due to cooking a full cup of dry rice no matter how much we need – every single time. But the leftovers get tossed in anything from a clearing-out-the-crisper-fried-rice to a frittata to a soup, so I may as well have it on hand.
Now we know I love my oats for breakfast, however sometimes I want something else that is not oats, but is still porridge-like. Quinoa has been known to make an appearance from time to time but one morning I decided to see what would happen if I threw some leftover brown rice in a pan with fruit and milk. Cheats rice porridge is what happened. It’s like eating dessert for breakfast, but healthy. Win, big win.
While I didn’t add sugar you could throw in a spoonful of rapdura, while I didn’t add rum I wouldn’t be opposed to it. Both would make this even better but would move it a bit further into the dessert camp than the healthy breakfast one. I do however like the dessert camp… I won’t tell if you don’t.
Pina Colada Rice Porridge
This sunny treat is a great way to use up leftover rice. You can keep it a bit healthy for breakfast, or go a bit naughty for dessert. If you make the naughty version and eat it for breakfast I won’t tell, but I may invite myself over – ha!
INGREDIENTS:
- 1/2 c cooked brown rice
- 1/4 c water
- 2 Tbsp coconut milk or cream
- 1/2 c fresh pineapple, cubed
- tiny pinch sea salt
To garnish:
- fresh pineapple slices
- lime zest
- lime wedges
Optional:
- heaped tsp rapdura sugar
- splash dark rum, just because
METHOD:
Place rice, water, coconut milk/cream and pineapple cubes in a small saucepan. Stir to combine and bring to a simmer.
Simmer on medium-low 5 to 7 mins, stirring occasionally and adding a bit more water if you want it soupier.
Remove from heat and let sit for a minute. Stir through sugar and rum if using. Serve with lime zest, lime wedges and pineapple slices.
Serves 1-2. Multiply recipe as necessary.
*COOK’S NOTES:
- Coconut Cream will be a bit richer than Coconut Milk but it really depends on what you have in your cupboard or fridge.
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gluten-free / dairy-free / vegan / refined-sugar-free / soy-free / nut-free / corn-free
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This post is part of the January Sweet Adventures Blog Hop – Tropical Paradise – hosted by Nic of Dining with a Stud.
SABH is a monthly blog hop brought to you by your hostesses – The Hungry Australian, Dining With a Stud, The Capers of the Kitchen Crusader, and me – 84th & 3rd.
Make sure to check out all the other Tropical creations that have been linked-up below!
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Woah this looks sooo good JJ! Plus I’ve been totally scratching my head about what sorts of breakfasts to make myself now I’ve gone wheat/dairy free, it’s been a bit tricky but I will definitely have to try this! Thanks 😀
Please do! Works with all sorts of other fruit too 🙂
These look delicious JJ! And much healthier than my pina colada inspired dessert haha.
Thanks, I’ll trade you – heehee
I just love the sound of it, alcoholic or not 😛
Perfect dessert and breakfast. Perhaps one for each 😉
I don’t know if I could handle this for breakfast, more of a savoury person but it would be a great dessert.
When I have leftover rice I like to put it on the stove, add more water and cook it to a congee consistency, then I add some pickled vegetables on top. One of my favourite breakfasts.
Humm, maybe I should call this Pina Colada Congee ;D I tend to alternate between sweet and savory depending on the day!
I have a feeling we’re going to see a few more cocktail inspired desserts for this hop… but also that this is probably going to be the healthiest. Looks fantastic, JJ!
haha thanks KC!
I think you totally stayed on track there JJ. Nothing wrong with a dessert-like breakfast! I made a brown rice porridge with apple and cinnamon once when I was out of oats and was pleasantly surprised. Quinoa and I aren’t great friends.
Ohh apple and cinnamon sounds good! I may need to make you my quinoa project ;D
You did totally stay on track and that looks YUMMY!
(Although I think maybe there is an extra space before the But in 2nd para ;-))
That’s quite funny because I baked a lemon and coconut cake this pm and I was actually thinking about gin and tonics while baking. (either because of the lemon in the gin and tonic AND in the cake, or maybe just because I like thinking about gin and tonic?)
Oh Frenchie you are too funny – there probably is, wordpress sticks extra spaces in on me all the time 😉 Now I want lemon and coconut cake, AND a gin and tonic – ha!
Great colours JJ! And that combo! WOW! I’ve got heaps of left over rice always! Its now time to steer clear from fried rice in these parts. xx
It’s a good option to keep in mind!
Love the flavors in your rice pudding!
I think this is my favourite recipe in this month’s hop! I am salivating just looking at the pictures…Can’t wait to try it out!
Aw thanks! I must admit I made it again this morning after the post went live 🙂
WOW. Your photos are stunning to say the least. Seriously beautiful. And what a great recipe you’ve got there can the rice pudding flavour BE any more interesting? WIN!
wow thanks so much!
Healthy dessert like breakfast, yes, a win, big win!! Is this brekkie recipe too good to be true?
nope, totally true ;D
I bet I would like that much better than regular rice porridge.
Pina colada rice? Oh yeah! As a lover of all rice puddings this looks and sounds beautiful! Another bookmarked recipe-thanks JJ!
Fabulous pix! And is there anything more satisfying than using up leftovers and turning them into something glamorous and delicious? I think not. YUM!
Wow oh wow. I absolutely love rice pudding, but you have truly made it 10x better. And such gorgeous pictures!
thanks!
Give me anything with rice. I have been known to add some sugar and milk and yoghurt to some left over rice in the morning. It wasn’t anything like your lovely creation
If you like pina coladas…. this is totally a breakfast food. But I eat cake for breakfast so… probably not the best to judge on when it should/shouldn’t be eaten! All the time?
This looks totally fantastic…love the idea of a tropical twist on rice pudding. One of my fav comfort foods!
Looks great! I love brown rice for breakfast. When I was a kid we used to have leftover brown rice chucked in a saucepan with sultanas and soy milk and simmered until warm. Especially nice in winter.
Oh yeah! Love the sound of this and your photos are gorgeous, JJ. YUM!!
This is a great concoction! I’ve been looking for something to clean up my breakfast and I think I found it! Thank you so much 🙂
This looks amazing! You’re right, I could happily have this for breakfast. Or any time! 🙂
Looks like you could enjoy this Pina Colada Rice Pudding anytime of day! I have never heard of rapdura sugar! 🙂
Rapdura is an un-refined sugar. Still has fructose etc but doesn’t go through the horrid refining process.
Pass the rice pudding and the rum. Sounds delicious
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